Enchiladas Suizas (A Song for Mom)

Name: Enchiladas Suizas (A Song for Mom)
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 1/2 cooked chicken (about 1 1/2 to 2 pounds/700-900 grams), cooked in broth (use your family's favorite recipe); 16 corn tortillas; Vegetable oil (as needed); 2 teaspoons butter; 1 cup Mexican crema or sour cream (240 ml); 4 tablespoons cream cheese (about 2 ounces/60 grams); 1/4 cup chicken broth (60 ml) from cooking the chicken; 1 roasted red bell pepper (or use canned); American cheese, to taste (or substitute with your favorite melting cheese); 1 tablespoon canned chipotle pepper (optional)

El Duende de Azúcar y Sal @Pollosito151021

México

This recipe is perfect (like enmoladas) for when you make chicken broth at home and want to serve the meat in a new way.

I wanted to make this dish because it's one of my mom's favorites, and I owed it to her since her birthday. I'd also like to share this song by the wonderful Spanish group Luar Na Lubre that my dad used to sing to my mom in his grandfather's native language (Galician). The song is about a girl named Carmela (my mom's name is María del Carmen). He left when I was two years old and we never saw him again, but one day I found the song and, without knowing why, I couldn't stop listening to it; I played it over and over until my mom noticed and told me, "Your dad used to sing me that song."
https://www.youtube.com/watch?v=hFoRruvawVA

This recipe is perfect (like enmoladas) for when you make chicken broth at home and want to serve the meat in a new way.

El Duende de Azúcar y Sal @Pollosito151021

México

This recipe is perfect (like enmoladas) for when you make chicken broth at home and want to serve the meat in a new way.

Saved

Ingredients

35 minutes

Serves 4 servings

1/2cooked chicken (about 1 1/2 to 2 pounds/700-900 grams), cooked in broth (use your family's favorite recipe)
16corn tortillas
Vegetable oil (as needed)
2 teaspoonsbutter
1 cupMexican crema or sour cream (240 ml)
4 tablespoonscream cheese (about 2 ounces/60 grams)
1/4 cupchicken broth (60 ml) from cooking the chicken
1roasted red bell pepper (or use canned)
American cheese, to taste (or substitute with your favorite melting cheese)
1 tablespooncanned chipotle pepper (optional)

Saved

Steps

35 minutes

1

Remove the chicken pieces from the broth and let them cool slightly if still hot. Remove the skin and shred the meat using two forks or clean hands.
2

Blend the crema or sour cream, cream cheese, 1/4 cup (60 ml) of chicken broth, the roasted red bell pepper (you can use canned or roast your own with a pinch of salt), and chipotle if using. Blend until very smooth with no large pieces of pepper remaining.
3

In a large nonstick skillet, heat a little oil and melt a bit of butter. Soften the corn tortillas in this mixture. Do not let them get crispy; just let the edges turn golden. Work in batches of two or three tortillas at a time until all 16 are softened.
4

Fill each softened tortilla generously with the shredded chicken to make tacos. Arrange them in a deep nonstick casserole dish (deeper than the skillet used for softening the tortillas). Place the tacos so they are not too tightly packed.
5

Pour the creamy pepper sauce over the tacos so each one gets a good amount. The amount depends on your preference—some people like them fully covered, others just lightly coated—but make sure some sauce covers the bottom of the dish.
6

Top the tacos with slices or pieces of American cheese to taste (you can also use gouda, manchego, or mozzarella if you prefer). Set over medium heat and cover. Cook until the sauce is bubbling and the cheese is fully melted. Serve with your favorite side dish (my mom likes them with potatoes).